Sunday, September 13, 2009

The peanut butter cookie recipe that I've used for a while now (cup of lofat pb, cup of splenda, egg, shot of davinci, pick yer flavor) is the cup and the pudding is sf choc fudge. The whole family likes these...

The recipe for the pb/choc fudge pudding pie calls for double batch of the pb pressed into a pie crust, then bake and add the pudding. I wanted something more bite size so used my mini muffin pan, a pampered chef wooden thingy to make the cup, baked and topped later when cool with the pudding. YUM!

These muffins are yummy! first pic is the mix, i did not use the whole box of spinach, and have enuf of that leftover for another batch! second pic is after they were cooked, last one is on the plate with parmesan cheese on top. Next batch will have cheese in them too! I did not add mushrooms as the recipe calls for, or the shallots. And substituted Kaye's Natural Parmesan protein chips for the bread crumbs for extra protein :)

Friday, September 11, 2009

i wish i had a time turner like Hermonie so i could go back in time and do things differently.

i realize that some people and things would not be if i did that, but there are a few things I would really like to change...and i know things happen for a reason, its the reasons i just don't understand.

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I made chicken taco meat tonite, 6 chicken breasts, in the pressure cooker, with 1 can of low sodium chicken broth, and 1 package of taco mix. on hi for 17 min, fall apart when you look at it tender and pulled apart soo easily with the forks.

Also I baked a turkey breast in the oven. melted 1/4 stick of butter and mixed with some chicken grilling seasoning, s/p, baked it for bout hour and half.

so now i have food for a few days. I did walk the mall with Dorothy today.

Monday, September 7, 2009

It tastes good but looks strange. splenda, cream cheese (i used light), and egg. blend till mixed, thats when it looked like cottage cheese cuz the cream cheese chunked a bit. bake in graham crust, chill in fridge. top with sf coolwhip when serving. it hit the spot but im over the top full!

Here are some pix of the meat crust pizza that I just made. 1 lb ground beef, 2 eggs, and I used 1/2 cup of Kaye's Natural parmesan chips crushed. Mix all together, spread on cookie sheet, bake in 350 degree oven for 15 min. top with any pizza ingreds you want. I used pepperoni, italian sausage, homemade pizza sauce from tomatoes in my garden, and lots of cheese. I forgot the onions, oh well! then cook for another 10 min till cheese melted. After it cooled, I sliced it an you can see the last pic is 2 pieces on my plate. I had 3 pieces and am full! Yummmmy! Hubby liked it too. Next time I will use ground turkey.

Here's what ive been doing today: made a big batch of sf hot chocolate for a friend and myself to split. This is the big bowl (see stove top size for reference) with all the dry ingredients in it b4 I stirred it up and then put in food processor to grind it up to a finer powder.

This made 19 cups of mix.

sugar free hot chocolate mix

1- 25.6 ounce package non-fat dry milk

2 - boxes Nestle's Quick (no sugar added)

2 - 8 ounce jars French Vanilla creamer OR 16 OZ EXTRA CREAMY CREAMER

1 1/2- cup Splenda

3/4 - cup cocoa

2 Boxes Chocolate Sugar Free Instant Pudding mix

Mix well,

I NOW RUN THIS ALL THRU THE FOOD PROCESSOR AND WE LIKE IT SO MUCH BETTER AS IT DISSOLVES BEST THIS WAY...

Store in air tight containers.

Makes 7 to 10 pints of mix.

When ready to serve, add 3 heaping tablespoons (or more according

To taste preference or size of cup) of mix to boiling water, stir well.

Sunday, September 6, 2009

"I know this and so I avoid my trigger foods. I hope I can always be as strong. I see post-ops further out that struggle with weight gain which scares the sh*t out of me I have to say. I think it's good it scares the sh*t out of me though... it'll hopefully keep me on my toes."

bold part I did for emphasis for us.

there is no reason on earth why we cannot be strong and say NO! to those triggers. I soooo wanted a bite of tinas first anniversary cake last nite (told her the other day to save me a bite). but i looked at mark as he held the plate at me and said "sorry i don't eat that crap anymore" and walked out of the room. ok a self-serving pat on the back BUT i said no and i meant NO! I may as well have duct taped it to my a** or in my case my tummy and hips.

Why do we even entertain the idea of considering a "bite" which could so easily turn into 2 or more and more? habit, peer pressure, one bite won't hurt, its only 5 calories. we all know they add up and up and up and so goes the weight.

Don't let someone (and that someone could be YOU) dictate what you eat or don't eat.

followers

Laurel 13 months later in Jan. 2008

about 13 months after surgery

Laurel before surgery Nov. 2006

morning of surgery

The fine print...

•All info in here is my own personal observations and even tho I am a nurse, I am not presenting it as a nurse, just a person who has had successful wls. I'm just sharing what has worked for me, and I keep my dietitan informed of new things I try or find.

•I am not posting this on behalf of the clinic where I had my surgery, however they are awesome and if you live in Wisconsin, email me and I'll gladly share who they are with you.

•If anyone reading this has medical or dietary questions, issues or concerns, they need to direct them to their personal dr or clinic staff or dietitian.

•I'm not a doctor but I am still waiting for a role to play one on tv. I have, however, stayed at a Holiday Inn, altho not recently :)